Welcome to LeahSay’s Views and Planet Weidknecht Recipe Link Up
This weeks recipe is: Quesadillas, dinner in under 30 minutes!
Quesadillas are as unique as each individual, therefore it’s only fitting each individual should be allowed to choose their own ingredients (clean up the leftovers in the fridge). 
Below is a suggestion for the chicken quesadillas I made a few weeks ago, which was such a hit they’ve since requested again this week.
Ingredients:
Chicken. I purchase precooked white chicken meat in the freezer section of our local supermarket. Reducing my cooking time.
Non-stick cooking spray.
Thinly sliced onion.
Salt and Pepper to taste.
Thinly sliced green apple (peeled).
Sliced Jack cheese with jalapeños (I use Mexican fiesta blend for the children).
Guacamole and Salsa for dipping (the children like ranch).
Flour taco/burrito shells.
Butter (used to spread on the out side of the shells for grilling).
I normally pre chop everything and arrange my ingredients before I begin for a smoother hassle free cooking experience.
One or two skillets. I choose to use one. I cook my meat in the skillet and then place in a bowl with a lid to keep it warm. Then wash up my skillet really quick and let the creating begin.
I spray my skillet with non-stick spray, then add my bag of frozen white meat chicken; to which I add my salt and pepper. Cooking over medium heat, once the chicken is about half way thawed/cooked I toss in a hand full of sliced onion. You could even add sliced pepper, sadly I didn’t have any this time around. Continue cooking and string occasionally until throughly cooked through. Remove the pan form the heat and place your cooked filling into a bowl with a lid resting on the top to hold the heat in.
Next I wash up my skillet really quick (hey I don’t like extra dishes). Place your skillet on the stove a turn the heat to med-low. You don’t want it to heat too quickly or the middle will not be warm.
Using two plates. I apply a thin layer of butter to one side of two (2) tortillas per quesadilla.
Place one of your shells in the skillet, butter side down. Quickly add a layer of cheese topped with each of the ingredients you would like. Topping it off with a little more cheese (the cheesy goodness holds the quesadillas together) then top with you final shell butter side up. You can check for a light golden color on the bottom shell. Once you have that golden color, place your fingertips of your free hand on the buttered side of the shell on top (the one that isn’t hot) and then scoop up your quesadilla using a large spatula and flip in the pan. Continue cooking until golden on the bottom once again.
There you have it a filling dinner in under 30 minutes.
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